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This Skillet Creamy Chicken and Parmesan Gnocchi is the perfect cold-weather dinner – quick, easy, warming, and delicious! Pan-seared seasoned chicken in a creamy kale and white wine parmesan sauce. Cooked together with mini potato gnocchi for a complete dinner that’s made in just ONE skillet. Truly one of those all-in-one dinners that everyone at the table will love. It’s delicious, especially when served with bread and a side salad. Such a cozy one-pot dinner with rich, comforting flavors.

Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

Some recipes are just a touch more special than others, and I think this is one of those recipes. I knew the minute I had the idea that this recipe had the potential to be a new family favorite, and I was not wrong!

I served this over the weekend, making two large skillets of chicken and gnocchi. My family ate every last piece of chicken and scooped up every drip of creamy wine sauce. We loved this one. I think the sauce is just the yummiest!

Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

Often, you’ll find me sharing skillet chicken and orzo recipes. In fact, one of my most popular recipes is my skillet sun-dried tomato chicken. It’s a recipe I make on repeat, especially when I have my family in town.

I wanted to switch things up a little this past weekend and try something new. I don’t cook with gnocchi often, so I thought I’d use a yummy potato gnocchi in my sauce! This is amazing and comes together quickly. Plus, it’s all made in one skillet!

Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

Here are steps to making this chicken and gnocchi

Step 1: season the chicken

Before you begin cooking, you should season and flour the chicken. Start with fresh thyme, salt, and pepper. Then, mix paprika and a pinch of cayenne pepper with a scoop of flour.

Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

Grab your chicken. I recommend using smaller thighs or chicken cutlets. Then toss them in the flour to coat them fully. The flour on the chicken creates a crispy coating, allowing the sauce to really stick to it.

Step 2: cook the bacon and sear the chicken

Find a big skillet; I always use cast iron. Cook the bacon until extra crispy. During the final minute of cooking, add fresh rosemary. Then, pull the bacon out of the pan and set aside.

Now add a sliver of butter and pan-sear the chicken until the crust is golden and the butter browns around the chicken. Take the chicken out of the skillet. Place on the same plate as the bacon.

Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

Step 3: make the wine sauce

Add the remaining butter, shallots, and garlic to the same skillet. Get them cooking. Then, add a dry white wine and your favorite chicken broth. I love to use chicken bone broth for added protein instead of regular broth.

Let the wine simmer for 5 minutes, then stir in the cream, kale, and potato gnocchi. I love using a mini potato gnocchi. Cook until the gnocchi float, about 5 minutes. Then, slide the chicken right on in and sprinkle over the parmesan cheese. Then take the skillet and place it in the oven to finish up the cooking.

Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

When the cheese is all melted and the sauce is bubbling up around the chicken, you can pull the skillet out of the oven. Add the rosemary and bacon to the top, then finish with freshly cracked black pepper. It’s going to look so yummy!

I’ve served this a few times now. It’s quickly becoming a dinner I can count on that everyone will enjoy. So far, I’ve only made this with kale, but adding sun-dried tomatoes would be delicious too. Or use broccoli and maybe add some cheddar cheese. YUM!

Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

Looking for other simple dinners? Here are my favorites: 

Crockpot Thai Short Ribs with Coconut Rice

Baked Chipotle Cheddar Sweet Potato Chowder

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Herby Buttered Balsamic Mushroom Ravioli

Spicy Pesto Pasta Alla Vodka

Smothered Chicken in Mushroom Wine Pan Sauce

Lastly, if you make this Skillet Creamy Chicken and Parmesan Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet Creamy Chicken and Parmesan Gnocchi

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 515 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Preheat the oven 400° F. Season the chicken with salt and pepper. Add the flour, paprika, cayenne, and 1 tablespoon of thyme to a shallow bowl. Dredge the chicken through the flour mixture and toss to coat.
    2. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon to a plate.
    3. In the same skillet, add 1 tablespoon butter, then add the chicken. Sear on both sides until golden, 3-5 minutes per side. Add another tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet to a plate.
    3. To the same skillet, add 1 more tablespoon of butter, the shallots, garlic, a tablespoon of thyme, and a pinch each of salt and pepper. Add the wine, then the broth. Simmer for 5 minutes, pour in the cream. Add the kale and gnocchi. Cook for 5 minutes, until the gnocchi float. Slide the chicken back into the skillet. Sprinkle over the parmesan. Transfer to the oven and cook, uncovered, for 10 minutes, until the sauce is bubbling around the chicken.
    4. Serve the chicken, gnocchi, and sauce topped with bacon. YUM.
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Skillet Creamy Chicken and Parmesan Gnocchi | halfbakedharvest.com

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  1. This is literally one of the best tasting dishes I’ve ever had of yours. I’ve already made it 4 times for family and friends. Thank you for all that you do! I make one of your recipes every Sunday for family. You are awesome! 🙂

  2. 5 stars
    GREAT Recipe!!! I made this a couple days ago and it was amazing! My family of 4 had plenty of leftovers and it is just as good the next day! Definitely have a hunk of crusty bread to dip in that sauce!

  3. Hi! Just made this for dinner tonight–it was fantastic! Looking to make again and double for a dinner party. Do you have any recommendations how to make this around two hours in advance and have it still come out as great? I’m afraid the gnocchi might get soggy (but maybe that’s not an issue?) Advice welcomed!

    1. Hi Natalie,
      Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! I don’t think you would have any issues making this just 2 hours in advance a warming on low. Have a great Monday! xT

  4. 5 stars
    Another delicious meal! Your recipes are now 1/3 of our weekly dinners. I did use the frozen gnocchi from my local Italian deli. I just add them when your recipe suggests. Phenomenal. Don’t need to change a thing!

    1. Hey Tricia,
      Thanks for making so many recipes! Love to hear that this recipe was a winner:) Have a great weekend! xT

  5. Absolutely creamy, rich, warm and bursting with flavor on a cold day. I used what I had in my fridge so I didn’t even follow it exactly and it was still so wonderful. I used onions instead of shallots, dry rose instead of white wine (I was skeptical but it totally worked), and asparagus instead of kale. One thing I really loved was the fact that you only use one pan for everything! That’s a total game changer!

  6. 5 stars
    We absolutely loved this recipe! It was a bit more time consuming than I originally thought BUT it was very easy. I made a few changes. I used spinach instead of kale, used cauliflower gnocchi instead of regular for extra veggies, and used pancetta instead of bacon because it’s what I had on hand. Also, my skillet has a plastic handle so I just transferred everything to a casserole dish to place in the oven as the last step and it turned out fantastic! Can’t wait to make it again.

  7. 5 stars
    Another win, Tieghan! I made one small addition. I added the juice of one lemon to the broth right before putting the chicken back in. YUM!